Snapper Fillets With Orange-Shallot Sauce

Course : Seafoods
Serves: 6
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2 medium oranges
6 fillets red snapper fillets - -- (abt 2 1/4 lbs)
1 tablespoon olive oil
1 cup finely chopped shallots
2 cloves garlic -- minced
3 tablespoons flour
1 cup chicken broth
1 cup Florida orange juice
1 tablespoon grated orange zest
2 tablespoons sherry
1 1/2 teaspoons dried oregano
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
2 tablespoons chopped fresh parsley

Preparation / Directions:

Preheat broiler. Thinly slice the oranges into rounds and set aside. Place snapper fillets, skin side down, on a nonstick pan. Place 4 inches from broiler, and broil 5 to 8 minutes or until fish flakes easily when tested with a fork. Remove from broiler, and set aside. Meanwhile, in a large, nonstick skillet, heat oil over medium-high heat until hot, but not smoking. Add shallots and garlic, and cook, stirring 3 to 4 minutes, or until shallots begin to brown. Add flour and cook, stirring until flour is no longer visible, about 30 seconds. Stir in chicken broth, orange juice, orange zest, sherry, oregano, salt, and pepper. Bring to a boil, stirring constantly, until slightly thickened. Add orange slices and fish fillets, skin side up. Cook 1 to 2 minutes, until fish is heated through and orange slices are slightly softened. Garnish with chopped parsley. Serve immediately.

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